Servings | 10 |
---|---|
Preparation Time | 20 Minutes |
Cook Time | 5 Hours, 40 Minutes |
Total Time | 6 Hours |
Difficulty | Intermediate |
Main Ingredient | Turkey; Pan Drippings |
Category | Poultry; Nuts, Fats, & Oils |
Meal | Lunch; Dinner; Snack |
Type | Main Dish |
Subtype | Sauce/Gravy |
Cuisine | American; French |
Cook Method | Baking; Sautéing |
Diet |
2 teaspoons dried sage
1 tablespoon dried thyme
2 tablespoons fresh parsley, chopped
2 teaspoons dried sage
1 tablespoon dried thyme
2 tablespoons fresh parsley, chopped
2 tablespoons honey
1/2 cup apple juice
1 cup defatted pan drippings
1 whole turkey (15 pounds), thawed
1 tablespoon olive oil
1/2 cup water
Preheat the oven to 325°F.
To make the rub, mix 2 teaspoons sage, 1 tablespoon thyme, and 2 tablespoons parsley in a small bowl. Set aside.
Remove and discard the neck and giblets from the turkey. Using cold water, rinse the inner and outer portions of the turkey, then dry with paper towels.
Gently loosen the skin of the turkey by insert fingers or a spoon between the layer of skin and the meat, starting at the neck area. Set the turkey onto a roasting pan rack, breast side up. Pull up on the skin of each breast, and rub approximately 1 tablespoon of the herb mixture underneath. Coat the outer portion of the turkey with olive oil, then top with the remaining herb mixture.
Tie the turkey legs together. Place the roasting pan into the oven. Bake turkey for 1 1/2 hours, then place a tent of aluminum foil over the turkey to prevent drying.
Continue roasting the turkey for another 3 to 3 1/2 hours or until the juices run clear from the thigh when the thigh is pierced or when the breast meat reaches 170-175°F.
Once cooked remove the turkey from the oven, and allow to rest for 20 minutes. Add 1/2 cup of water to the roasting pan, and scrape up the browned bits. Pour the pan drippings into a gravy separator and de-fat a 1 cup portion of the drippings.
To make the au jus, add 2 teaspoons sage, 1 tablespoon thyme, 2 tablespoons parsley, 2 tablespoons honey, and apple juice to a saucepan, and heat over medium heat until sauce simmers. Continue simmering until the sauce is reduced by half. Pour the defatted drippings into the saucepan, and bring the juices to a boil, stirring often.
After the turkey has been carved, drizzle the slices with the au jus, and serve immediately.
Calories: 215 cal
Total fat: 3g
Saturated fat: 1g
Monounsaturated fat: 1g
Cholesterol: 122mg
Sodium: 85mg
Potassium: 361mg
Carbohydrate: 5g
Fiber: <1g
Protein: 37g
Calcium: 41mg